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Mint Pesto

kept byahilsend
recipe bySerious Eats

YIELD:makes about 1 cup
ACTIVE TIME:15 minutes
TOTAL TIME: 15 minutes

1/4 cup slivered almonds
2 cups packed fresh mint leaves, rinsed and dried
3 medium garlic cloves
1 tablespoon lemon juice and 1/2 teaspoon lemon zest from 1 lemon
1/3 cup extra-virgin olive oil
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper

  1. Place almonds in a small skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with steel blade.
  2. Add in mint garlic and lemon zest into food process. Pulse until everything is finely chopped, about 5 1-second pulses, scraping down sides of bowl as necessary.
  3. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.
  4. Add in feta and lemon juice; pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.



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